This dish is so rich and creamy, it is sure to satisfy even the pickiest of eaters. My family devoured it! It is very filling, and a little goes a long way, so I would expect some leftovers.
I cooked my bacon in the oven. I find it less messy and you get more even cooking. It was all I could do to keep my hubby out of the bacon so I had enough for the recipe.
It looked and smelled divine even before I added the cream to the sauce. On an important note, make sure you take out the lemon before adding the cream. It will cause the sauce to be too sour if you leave them in.
There it is, in all its creamy, bacony, deliciousness! Please excuse my, not so green, broccoli I was distracted by the kiddo and it cooked a bit too long, but I promised to share the good, the bad, and the ugly.
I hope you enjoy this lovely, easy, dish as much as we did.
Ingredients
- 2 large chicken breast divided however you wish
- 1 1/2 tablespoons of olive oil
- salt and pepper to taste
- 4 cloves of garlic, minced
- 1 cup chicken stock (I happened to have made bone broth so I used that instead)
- 12 slices of bacon, cooked and chopped
- 4-5 lemon slices
- 1 cup heavy whipping cream
- 1/2 cup shredded Asiago cheese
- 2 tablespoons of fresh parsley, chopped
Directions
- 1Heat olive oil in a large skillet over medium heat. Season you chicken breast to taste with salt and pepper on bothe sides. Cook the chicken breast for about 2-3 minutes on each side just to brown it. It doesn't have to be cooked through just yet. Once browned a bit on each side remove the chicken from the pan.
- 2Add minced garlic to the skillet. Cook it for about 30 seconds then add a small amount of the chicken stock and scrape the bottom of the pan to get up all the tasty bites. Add the remaining chicken stock.
- 3Next, add your bacon to the chicken broth.
- 4Then you will add the chicken back into the pan along with the stock, bacon, and garlic. Arrange 4-5 thin lemon slices around the chicken, cover, and simmer on low heat for about 20 mins, or until the chicken is cooked through.
- 5Once the chicken is thoroughly cooked, remove it from the skillet. Also, remove the lemon slices. Add the cup of heavy cream to the skillet. Bring this mixture to a boil and mix well, making sure to scrape the bottom of the pan as you go. Add in 1/2 cup shredded Asiago cheese and stir until completely melted.
- 6Reduce the sauce to a simmer and add the chicken back to the skillet to heat through.
- 7To serve, spoon the sauce over the chicken breast and top with the remaining chopped bacon and chopped parsley.
